Gently-spiced Turkey

Meanwhile, put the ground cumin and coriander in a shallow dish, add a glug of oil and season with a good pinch of salt and pepper. Mix together, then add the turkey steaks and turn in the mixture until coated all over with the mixture. Set aside. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!

Put the tenderstem® on a lined baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until tender and crispy at the edges, 12-15 mins. Turn halfway, through cooking.

Heat a splash of oil in a frying pan on high heat. When hot, carefully add the turkey, turn down the heat a little and fry for 1-2 mins on each side - you want a nice crust to form. Transfer to another baking tray and roast on the middle shelf of your oven until cooked through, 8-10 mins. iIMPORTANT: The turkey is cooked when it is no longer pink in the middle. When cooked, remove from the oven and allow to rest for a few minutes.

Finely chop the chives and zest the lemon. In a large bowl, combine the mayonnaise, wholegrain mustard, chives and lemon zest with a pinch of salt and a good grind of pepper. Set aside. Roughly chop the parsley. In a small bowl, combine the parsley, honey, a squeeze of lemon juice and the oil (see ingredients for amount). Season with salt and pepper and set aside.